Lebanese Lemon-Parsley Bean Salad
from Cookie + Kate

small pinch red pepper flakes

¾ teaspoon salt

3 cloves garlic, pressed or minced

¼ cup lemon juice

¼ cup olive oil

2 tablespoons chopped fresh dill or mint

¾ cup chopped fresh parsley

1 medium cucumber, peeled, seeded and diced

1 ripe red tomato, chopped (skip if you can't find a great tomato)

2 stalks celery, sliced in half or thirds lengthwise and chopped

1 small red onion, diced

1 (14 ounce) can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas

2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups cooked kidney beans